Characterization of volatile aroma compounds in different brewing barley cultivars-Reference-Cited by-同舟云学术

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Characterization of volatile aroma compounds in different brewing barley cultivars

Published:2014-06-26 Issue:5 Volume:95 Page:915-921
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Dong Liang¹,Hou Yingmin¹,Li Feng²,Piao Yongzhe³,Zhang Xiao⁴,Zhang Xiaoyu¹,Li Cheng¹,Zhao Changxin¹

Affiliation:

1. Key Laboratory of Fermentation Technology, School of Bioengineering; Dalian Polytechnic University; Dalian 116034 Liaoning China

2. Department of Biochemistry; Fushun Teachers College; Fushun 113000 Liaoning China

3. College of Life Science; Dalian Nationalities University; Dalian 116600 Liaoning China

4. Ganjingzi District Center for Disease Control and Prevention of Dalian; Dalian 116031 Liaoning China

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference24 articles.

1. The chemistry of beer aging - a critical review;Vanderhaegen;Food Chem,2006

2. Investigations of flavor and flavor stability of dark beers brewed with different kinds of special malts;Forster;Tech Q Master Brew Assoc Am,1998

3. Characterization of volatiles in unhopped wort;De Schutter;J Agric Food Chem,2008

4. Identification based on quantitative measurements and aroma recombination of the character impact odorants in a Bavarian pilsner-type beer;Fritsch;J Agric Food Chem,2005

5. Method optimization by solid-phase microextraction in combination with gas chromatography with mass spectrometry for analysis of beer volatile fraction;Pinho;J Chromatogr A,2006

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